Cranberry Clementine Breakfast Parfait
with Stovetop Granola
These cranberry clementine parfaits are a quick and delicious way to start your morning. Layered with a homemade cranberry clementine jam and crunchy spiced stovetop granola. These are easy to prep the night before for a speedy grab and go breakfast!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Whole Cranberries
2 unit(s)
Clementine
1 cup
Quick Oats
(Contains Oats May contain Soy, Wheat)
4 unit(s)
Greek Yogurt
56 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
8 tbsp
Maple Syrup
½ cup
White Sugar
(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)
1 tsp
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice clementines.
- Combine cranberries, sugar, clementine juice and 1/4 tsp Pumpkin Pie Spice Mix in a medium pot.
- Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook, stirring occasionally, until cranberries burst and mixture has reduced by one-third, 8-10 min. (TIP: Gently smash cranberries with the back of a spoon to help release some of their juices).
- Remove the pot from heat and transfer to a medium-sized metal bowl.
- Cover with plastic wrap and place in the fridge to cool completely.
- Meanwhile, line a baking sheet with parchment paper, then set aside.
- Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter and swirl to melt.
- Add oats and cook, stirring often, until oats are slightly crisp and lightly golden-brown, 5-6 min..
- Reduce heat to medium and stir in half the maple syrup and 1/8 tsp salt, stirring constantly, 1 min.
- Add almonds and remaining Pumpkin Pie Spice Mix, stirring until everything is coated in spice, 1 min.
- Immediately spread granola mixture over the baking sheet, pressing down to ensure everything holds together.
- Place the baking sheet in the fridge for 10 min to set.
- Add yogurt, clementine zest and remaining maple syrup to a medium bowl, then stir to combine. (NOTE: You can reduce the amount of maple syrup if you want the yogurt less sweet.)
- When cranberry jam and granola are completely cool, remove from the fridge.
- Break granola into clusters using your hands.
- Divide half the yogurt between 4 large glasses or tall bowls.
- Top with 2 tbsp cranberry jam, then sprinkle over 3 tbsp granola. Repeat the same layering process, finishing with a sprinkle of granola on top of the glass.
- Serve cold.